Tomato, Mozzarella and Pesto Tart

Puff
pastry spread with basil pesto, thinly sliced tomatoes and topped off with
mozzarella. So delicious and very easy to prepare. You will
definitely impress your guests with this simple recipe.

Ingredients:

1 puff pastry sheet, thawed according to package
directions

3 tbs pesto, store bought or homemade

1 large plum (Roma) tomato

4 oz mozzarella cheese, shredded

1 egg, beaten

Directions:

Preheat oven to 400 degrees.

Slice tomato into thin slices and lay on a paper towel
lined plate to absorb juices. Set aside.

On your counter, layout a sheet of parchment paper about the
size of a baking sheet. Unfold thawed pastry sheet onto the
parchment paper and slightly roll out the pastry with a rolling
pin. (See tip below if you don't have parchment paper.)
Place the parchment paper along with the pastry on a baking
sheet.

Using a sharp knife, score pastry sheet within 3/4 inches
of the outside edge of the pastry, making a frame. Try not to
score all the way through.

With a pastry brush, brush outer frame with the beaten
egg.

Prick inside frame thoroughly with a fork. Spread
the pesto sauce evenly inside the frame. If the pesto is quite
oily, drain some of the excess oil.

In a single layer, lay the tomatoes in rows inside the
frame.

Sprinkle mozzarella cheese over tomatoes.

Bake for 15 to 20 minutes until the edges are golden brown.

Sprinkle with fresh chopped basil if desired. Cut into
squares or rectangles and serve immediately.

Comments:

-
If making our homemade
Fresh Basil Pesto, use only 1/3 cup of olive
oil in the pesto recipe. We want the pesto to be pretty thick in this
recipe and not too oily.

- Replace the puff pastry with
refrigerated pizza dough if desired.

- Tips:

- If you don't have parchment paper, lightly grease a
baking sheet. Flour a work surface, and slightly roll out the pastry
sheet. Then place on greased baking sheet. Continue to step #3.